This chocolate bark is packed with flavor and texture including chopped walnuts, dried cranberries, and sea that will curb that afternoon sweet tooth craving.
1/2 cup California walnuts, chopped
12 oz semisweet chocolate chips
1/4 cup dried cranberries
1/2 tsp flaky sea salt
Preheat oven to 350° F. Spread the walnuts out on a baking sheet and toast for 8-10 minutes, shaking the baking sheet halfway through.
Microwave method: Add the chocolate chips to a microwave-safe bowl and microwave until melted in 30-second increments, stirring every 30 seconds. You can stop when the chocolate is mostly melted; the heat will melt the rest of the chips.
When the walnuts are toasted, remove them from the baking sheet and line the baking sheet with parchment paper. Use a spoon or pastry brush to spread the melted chocolate out on the parchment paper, until it’s about ⅛ of an inch thick. Sprinkle the melted chocolate with toasted walnuts, dried cherries and sea salt.
Let the bark cool, at room temperature or in the refrigerator, until fully hardened. Then break up the bark with your hands. Store in an airtight container in the fridge or freezer to avoid melting.
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